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Thread: Sous Vide, who's doing it?

  1. #381
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    72hr is cake with the cooler and only being 125F... didn’t even have to top up the water once

    But yeah, they’ve been pricey for a while. These were just super store ones. Only big grocery store that seems to consistently have them cut the right way! Haha

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    Quote Originally Posted by ercchry View Post
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    Super simple 72hr short ribs... just store bought kalbi marinade, cooked at 125F
    You're brave, 125° for a long cook is a bit too dicey for me
    https://www.reddit.com/r/sousvide/co..._130_and_food/

    I prefer english cut at 140° for 48 hours if I'm doing long duration short ribs.
    Originally posted by max_boost
    Hey baller, any problem money can solve is no problem at all. Don't sweat it.

  3. #383
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    Eh... I don’t think anything will survive that marinade... and if it does that’s what the charcoal is for

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    Just got some more short ribs from superstore... $8.18/lb Korean style, $7.95/lb for English. Also got some oxtail

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    Quote Originally Posted by ercchry View Post
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    Just got some more short ribs from superstore... $8.18/lb Korean style, $7.95/lb for English. Also got some oxtail
    E-Mart up on 17th Ave SW has some good short ribs with good looking marbling, I just don't recall the price that they charge.

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    Quote Originally Posted by ExtraSlow View Post
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    Everything is better with a good sear. I need a cast iron pan to do mine better. I think I'd heat the pan on the bbq to take the smoke outside.
    Was talking more about pork tenderloin in general. I think it's the single best cut to be sous vided for price-to-satisfaction, as the results are almost always amazing, over a very short time. Super buttery texture

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    So my 96hr oxtail (@140F) will be ready tonight... this should be interesting...

    Going to do it with some Russian blue potato purée, confit golden beets with garlic scape pesto and a red wine reduction sauce

  8. #388
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    Quote Originally Posted by ExtraSlow View Post
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    Toss em in oil, lay them on a cookie sheet, roast at 425 like you would potatoes. Flip halfway through. Need the surface to brown a little, that releases the sweetness.

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    Everything is better with a good sear. I need a cast iron pan to do mine better. I think I'd heat the pan on the bbq to take the smoke outside.
    Roast beets are amazing. Pickled beets are good too if properly made.

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    Excited to see oxtail.
    Double-meat sub dreams.
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    I'm glad this is such a safe space full of support and encouragement.

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    Decided to just toss the beets in a bag with the oil and add them to the bath... hopefully 140F is warm enough to break em down in 4hrs

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    Quote Originally Posted by ercchry View Post
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    Decided to just toss the beets in a bag with the oil and add them to the bath... hopefully 140F is warm enough to break em down in 4hrs
    Wow, let me know. I always thought veggies needed higher temps.
    Double-meat sub dreams.
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    Quote Originally Posted by freshprince1 View Post
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    I'm glad this is such a safe space full of support and encouragement.

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    Quote Originally Posted by ExtraSlow View Post
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    Wow, let me know. I always thought veggies needed higher temps.
    Same, I usually do corn at 182F cause I read something about veggies not breaking down till 180F... but then I had corn at a friend’s that he did at 167F and it was pretty much the same damn thing

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    NOPE! 3hra later and not even a little soft... not calling it a waste though cause with the garlic and peppers I put in the oil it infused really well... oh well, I’m the oven now and i’ll Do it normally (still confit)

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    If anyone is looking for a vacuum sealer, Amazon has this Freshlocker on sale for $50 today, down from $70:

    https://www.amazon.ca/dp/B073DGT7XY

    It's got good reviews and I've been watching it for a bit.

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    Quote Originally Posted by Brent.ff View Post
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    Was talking more about pork tenderloin in general. I think it's the single best cut to be sous vided for price-to-satisfaction, as the results are almost always amazing, over a very short time. Super buttery texture

    Not to mention the fact that it is super lean! Do you have any recipes to share, My Fiance is totally turned off PT after me over/undercooking it too many times lol

    Originally posted by arian_ma
    your stomach is full of sulfuric acid

  17. #397
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    Ive done this or slight alterations of this multiple times. Usually do it between 130 and 135 for at least an hour

    https://www.seriouseats.com/2016/07/...enderloin.html

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    38DF9C98-C93A-4FD2-9BEA-8E7466FBCA33.jpg

    Pork Tenderloin and braised cabbage tonight. Uhhh yum.

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    Nice wine pairing too.
    Double-meat sub dreams.
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    Quote Originally Posted by freshprince1 View Post
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    I'm glad this is such a safe space full of support and encouragement.

  20. #400
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    Quote Originally Posted by ExtraSlow View Post
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    Nice wine pairing too.
    Christmas leftovers!

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